Couleurs du Sud
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La Belle Cuisine -
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Seared Sea
Scallops with a Garlic,
Tomato and Olive Compote
Gerard & Dominique Seafoods - Specialty Seafood Offerings
“Scallops are expensive, so they should be treated with some class.
But then, I suppose that every creature that gives his life for our
table
should be treated with class.”
~ Jeff Smith
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Espin, Elizabeth
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Scallops from Market on Rue Cler, Paris, France
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Moos, Martin
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La Belle Cuisine
Seared Sea Scallops with a Garlic,
Tomato and Olive Compote
Bistro Cooking at Home
© 2003 by
Gordon Hamersley
(2003, Broadway Books, a division of Random House)
“This full-flavored compote also works well with salmon, tuna, swordfish,
and
even grilled chicken. Serve the scallops with some angel hair pasta
tossed with
a little of the compote. When buying scallops, look for ones
that have not been
chemically treated. Often called ‘dry’ scallops, they
brown better and have more
flavor.”
10 garlic cloves, peeled and root ends
trimmed off, but cloves
left whole
About 3/4 cup olive oil
Academia Barilla 100% Italian Unfiltered Extra-Virgin Olive Oil
1/2 cup black olives, such as Kalamata,
pitted and coarsely chopped
1 cup sun-dried tomatoes, soaked in warm water
until soft, drained,
and coarsely chopped
1 shallot, finely chopped
2 tablespoons chopped fresh basil
2 tablespoons balsamic vinegar
Kosher salt and freshly ground black pepper
24 large sea scallops (1 to 1 1.4 pounds),
side muscle removed
1 to 2 tablespoons vegetable oil
2 tablespoons chopped fresh parsley
To make the compote
Put the garlic in a small saucepan. Add enough olive oil to cover the
cloves
completely; the size of your pan will dictate how much oil you
need. Bring the
olive oil to a simmer, turn the heat down to low, and
cook the garlic until it’s
very tender, 15 to 20 minutes. Using a slotted
spoon, transfer the garlic to a
bowl. Add 1/3 cup of the olive oil and
reserve the rest in case the compote
needs more. (The garlic-infused
oil is also great on its own.) Let the garlic
cool to room temperature.
Add the olives, sun-dried tomatoes, shallot, basil,
and balsamic vinegar.
Mix the ingredients gently with a rubber spatula so as not
to break up
the tender garlic. Season with salt, if necessary, and pepper. Allow
the
flavors of the ingredients to blend for at least 15 minutes before serving.
(The compote will taste better if it has more time for the flavors to meld;
it
will keep in the refrigerator for a few days; allow it to come to room
temperature before serving.)
To cook the scallops
Pat the scallops dry and season them with salt and pepper. Heat
the
vegetable oil in a large sauté pan over medium-high heat until very hot.
Add
the scallops to the pan, leaving space between them. Cook without
moving them
until well browned on one side, 2 to 3 minutes. With tongs,
turn each scallop
over and cook for another minute. Remove the pan
from the heat and allow the
scallops to continue to cook in the pan for another minute.
To serve
Add additional olive oil to the compote if it seems dry. Spoon some
of the
compote on each plate. Arrange the seared scallops on top and
sprinkle
with parsley.
Wine
suggestions: If it’s summer, I’d go for a really good rosé from
Provence or a
Sancerre or a Chinon rosé from the Loire. Other good
options: a Tuscan Sauvignon
Blanc or one from New Zealand,
specifically the Marlborough area.
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Seared Sea Scallops with Lemon Vinaigrette, Broccoli Rabe, and Roast Tomatoes
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